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Rigatoni with Artichokes, Basil and Pecorino

Rigatoni with Artichokes, Basil and Pecorino

We love a light, lemony, herbal rigatoni. Our weeknight adaptation of Bari, Italy’s artichoke pasta is just that. OR This light and fresh pasta is inspired by Bari, Italy’s artichoke pasta. Prep is a breeze—chopping basil is as hard as it gets.

By Diane UngerApril 13, 2020

  • Makes
    4-6 servings
  • Cook Time
    30 minutes

This recipe is our weeknight adaptation of the pasta fresca con carciofi e pecorino that we tasted in Bari, Italy. The flavors are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here). Be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.

Tip

Don’t forget to save 2 cups of the cooking water before draining the rigatoni. You will need the starchy seasoned water to create a sauce that lightly coats and marries the artichokes and pasta.

Ingredients
  • 1

    pound Rigatoni

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 3

    cups drained oil-marinated artichoke hearts (see note), patted dry

  • 4

    medium garlic cloves, finely grated

  • ½

    teaspoon red pepper flakes

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • 1

    cup lightly packed fresh basil, chopped

  • 3

    tablespoons salted butter, cut into 3 pieces

Step 1

In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.

Step 2

Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds.

Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.

Step 3

Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.